Rating: 4.35 stars
63 Ratings
  • 5 star values: 36
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1

This is like the garlic dip that many of our Greek friends make and use in their restaurants. Serve in a bowl and garnish with fresh mint leaves, parsley sprigs and olives.

Recipe Summary test

prep:
15 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.

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  • Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.

  • Peel and mince garlic.

  • In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.

Nutrition Facts

171 calories; protein 5.3g; carbohydrates 10.6g; fat 12.3g; cholesterol 16.6mg; sodium 61.5mg. Full Nutrition
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Reviews (45)

Most helpful positive review

Rating: 5 stars
09/16/2012
I used homemade roasted garlic and I doubled the dill weed because I used dried instead of fresh. This is INCREDIBLE. I cannot stop eating it. NOTE: For homemade roasted garlic, what I do is peel the outer layers of the garlic bulb leaving the bulb intact, place the bulb in a smallish oven-safe bowl (or a 6-cup muffin tin if you do it in bulk, like I do) drizzle with EVOO and cover with aluminum foil. Then, just bake for a half hour or so until the cloves are softened. Wa-la, roasted garlic. Also, if you do not have cheesecloth, you can drain your yogurt in layers of coffee filters in a colander. Read More
(45)

Most helpful critical review

Rating: 3 stars
11/03/2004
This is the first time I've tried making tzatziki so I can't compare this to other similiar recipes. However while I liked the dip we were overwhelmed by the garlic even though I used much less than called for in the recipe. Let's just say that I had to avoid breathing on anyone for about 24 hours! Next time I'll use a single clove of garlic and see if that works. Read More
(13)
63 Ratings
  • 5 star values: 36
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
09/16/2012
I used homemade roasted garlic and I doubled the dill weed because I used dried instead of fresh. This is INCREDIBLE. I cannot stop eating it. NOTE: For homemade roasted garlic, what I do is peel the outer layers of the garlic bulb leaving the bulb intact, place the bulb in a smallish oven-safe bowl (or a 6-cup muffin tin if you do it in bulk, like I do) drizzle with EVOO and cover with aluminum foil. Then, just bake for a half hour or so until the cloves are softened. Wa-la, roasted garlic. Also, if you do not have cheesecloth, you can drain your yogurt in layers of coffee filters in a colander. Read More
(45)
Rating: 5 stars
02/29/2008
This recipe is GREAT I did the entire thing in the food processor started with the cucumber so I could remove and drain them and followed previous reviews reducing the garlic down to one clove. Good olive oil and fresh squeezed lemon juice are a must. A quick update Greek style yogurt can be substituted for the drained yogurt it saves a LOT of time and is now available in most major supermarkets! Read More
(35)
Rating: 5 stars
08/26/2003
This was awesome. It is a bit time consuming but only because you have to let the yougurt drain for a few hours. After that is ready it's easy and very tasty. The recipe asked for lemon juice but the directions said vinegar. I just used the lemon juice. I dipped pita bread into it as a snack or appetizer it's great. My Middle Eastern friend's family eats this frequently and he said mine turned out great. Read More
(22)
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Rating: 3 stars
11/03/2004
This is the first time I've tried making tzatziki so I can't compare this to other similiar recipes. However while I liked the dip we were overwhelmed by the garlic even though I used much less than called for in the recipe. Let's just say that I had to avoid breathing on anyone for about 24 hours! Next time I'll use a single clove of garlic and see if that works. Read More
(13)
Rating: 5 stars
12/23/2005
I didn't have cucumber on hand so threw in a spoonful of sweet relish. The other ingredients masked most of the flavor of that but all in all turned out to be a very good homemade tzatziki. I didnt drain the yogurt too time consuming and diced a little onion (very fine) into it as well. Turned out very good! Read More
(12)
Rating: 4 stars
01/22/2003
This was pretty good although I think vinegar was left out of the ingredients. It seems like there is a flavor missing. Read More
(11)
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Rating: 5 stars
08/15/2006
This is a wonderful recipe! I made 1/2 of a recipe to go with gyros I was making and we had plenty. I started out with Greek yogurt which I think is slightly thicker than regular yogurt. I only had time to drain it about 45 minutes. I shredded the cuc's and let them drain about 30 minutes. The recipe doesn't call for this step but I think it gave me a better result and I was concurrently waiting for the yogurt to drain. When I put it all together I was very happy with the consistency. It was the perfect thickness and tasted just like what is served in Greek restaurants. Read More
(10)
Rating: 5 stars
09/08/2004
I entertain frequently and this recipe was a big hit during our Olympic parties. Although time consuming draining the yogurt really makes a difference. Read More
(8)
Rating: 4 stars
02/06/2007
Making a half recipe I drained the 16 oz. of yogurt over night using a clean nylon stocking and got nearly a cup of liquid out. Dry dill weed works well also. This is what I was hoping and looking for. Read More
(8)